Chocolatetown Special Cake

For the Chocolate Cake

• ½ cup (43 g) unsweetened cocoa powder or Dutch-process cocoa
• ½ cup (120 ml) boiling water
• ⅔ cup (128 g) vegetable shortening
• 1¾ cups (350 g) granulated sugar
• 1 teaspoon vanilla extract
• 2 large eggs
• 2¼ cups (270 g) all-purpose flour
• 1½ teaspoons baking soda
• ½ teaspoon fine salt
• 1½ cups (360 ml) buttermilk or sour milk

For the One-Bowl Chocolate Buttercream

• 6 tablespoons (85 g) butter or margarine, softened
• 2⅔ cups (320 g) confectioners’ sugar
• ½ cup (43 g) unsweetened cocoa powder or Dutch-process cocoa
• 4 to 6 tablespoons milk
• 1 teaspoon vanilla extract

Instructions

1. Heat the oven to 350°F (175°C). Grease and flour two 9-inch round cake pans.
2. Whisk the cocoa and boiling water together in a small bowl until completely smooth. Set aside to cool slightly.
3. Beat the shortening, granulated sugar, and vanilla in a large bowl until light and fluffy. Add the eggs and beat well.
4. Whisk together the flour, baking soda, and salt. Add the dry ingredients to the shortening mixture alternately with the buttermilk, beating just until blended. Add the cocoa mixture and beat until smooth.
5. Divide the batter evenly between the prepared pans. Bake for 35 to 40 minutes, until a wooden pick inserted in the center comes out clean.
6. Cool in the pans for 10 minutes, then turn the layers onto wire racks and cool completely.
7. For the buttercream, beat the softened butter in a medium bowl. Add the confectioners’ sugar and cocoa alternately with enough milk to reach a smooth spreading consistency. Stir in the vanilla.
8. Spread buttercream between the cake layers and over the top and sides of the cake. Slice and serve at room temperature.